Tulsi Basil Blueberry Pie

When it comes to the holidays, the more the merrier, right? While I LOVE a classic pumpkin, I do think this statement definitively applies to pies. In fact, I’m tempted to host a gathering just for a selection of pies alone—pumpkin, of course, apple, pecan…and most definitely this blueberry basil blend.

Blueberry doesn’t exactly fit the traditional mold for Thanksgiving, but this recipe offers a great opportunity to give thanks with warm coziness mingled with memories of sweet, sunshiny summer. A classic delight with a Tulsi twist, this delectable blueberry pie’s distinct yet subtle, elevated flavor owes to a couple of tablespoons of loose leaf ORGANIC INDIA Tulsi Original tea stirred into the filling– the combination is as lovely in flavor as it is deliciously fragrant.

I used frozen berries for this pie, but fresh work beautifully too when in season. When fresh fruits aren’t available, frozen options offer near-peak nutrients as well as taste worth lingering over. Because fruit is frozen quickly, it retains solid nutritional value. Lightly sweetening lets the pure blueberry notes sing. Adding the tea leaves creates something truly unique and superb.

I don’t foresee myself forsaking pumpkin pie at Thanksgiving EVER, but I do think this blueberry delight may make it to the table…next year. In truth, I can’t host that aforementioned possible garthering for pie, because just recently our oven broke. The week before Thanksgiving.

Yes, the timing is terrible! I so appreciate all the empathetic responses from friends when I’ve shared the news. Then again, it’s not really that big of a deal. Anyone would declare it a disaster in the moment, but inevitably come around to asking, is it really? One bonus to being vegan, we don’t need a roast turkey. And even if we were a family for whom that was a must, we are so fortunate to live in a place and be in a position where we could order a cooked one if we wanted to.

We’re having a quiet Thanksgiving this year (though we welcome more at the doorstep!), and I’ve got both oven-ready and oven-less menus on hand that rely on the same ingredients. We can have tofu steaks on the grillpan, air-fried vegetables from the Instant Pot, stuffing on the stovetop, salad, and no-bake pumpking parfaits with air-fryer granola or maybe even crumbled stroe-bought gingersnaps. The oven ordeal highlights all these beautiful appliances and options, and I’m humbled by how lucky we are.

Inflation is high, prices feel higher, and this year the budget feels tighter than usual. A good-natured oven repairman is coming on Wednesday, counting this as a seasonal emergency, to give fixing a shot. Fingers are crossed! I think, though, that no matter the outcome, I may just go with ovenless menu, with the exception of the pie. It’s easier. It’s tasty. It has got me thinking with a full heart how bountiful things are. Wishing you a very happy, healthy Thanksgiving filled with love and life. xo

Happy Thanksgiving!

Tulsi Blueberry Pie
1 9-inch pie, approximately 8 servings
1 double-pie crust recipe, separated into two discs

For the filling:
5 cups frozen, thawed blueberries, strained (or 5 cups fresh blueberries if available)
½ Cup coconut or monkfruit sugar
¼ Cup cornstarch or arrowroot flour
1 Tablespoon lemon zest
1 Tablespoon lemon juice
2 Tablespoons ORGANIC INDIA Tulsi Original loose leaf tea

Roll one of your dough discs into a 12-inch circle and fit it into the pie plate, leaving a bit hanging over the edge. Place the pie plate in the refrigerator.

Prepare the filling: In a mixing bowl, combine all the ingredients, evenly coating the blueberries with the starch. Pour the filling on top of the prepared crust.

Roll out the second disc of dough and fit over the top of the filling, crimping with the dough on the edges of the plate to form the outer crust; or, go fancy and make a lattice top, crimping or fluting the edges and placing in the refrigerator for 30 minutes (this will help the lattice keep its shape).

Preheat the oven to 400 F. If desired, brush the top of the pie lightly with almond milk. Place in the oven and bake for 20 minutes. At 20 minutes, reduce the heat to 350 F and continue baking a further 40 minutes, or until the crust is golden brown and the filling is bubbling. Let cool for at least 1 hour before slicing and serving, garnished with fresh berries and basil leaves.